Cite
HARVARD Citation
Uddin, M. et al. (2016). Antioxidative Potential of the Polyphenolics of Stephania japonica var. Discolor (Blume) Forman: A Chromatographic (High-Performance Liquid Chromatography) and Spectrophotometric Measure. International journal of food properties. 19 (4), pp. 911-928. [Online].